Dijon chicken
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Chicken breasts; boneless skinned |
| 2 | tablespoons | Margarine; |
| 2 | cloves | Garlic; crushed |
| ½ | cup | Dry white wine; |
| ¼ | cup | Water; |
| 2 | tablespoons | Dijon mustard; |
| ½ | teaspoon | Dill weed; dried |
| ¼ | teaspoon | Ground pepper; coarsely |
| ⅓ | cup | Fresh parsley; chopped |
Directions
Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until ½" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat.
Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1½-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes.
Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food Exchanges per serving: 4 LEAN MEAT EXCHANGES; CAL: 223; CHO: 2g; PRO: 27; FAT: 9g; SOD: 235; CHO: 73; LOW-SODIUM: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S and Katharine Middletion Brought to you and yours via Nancy O'Brion and her Meal-Master